_auroraborealis_
I like marshmallows. And adult beverages.
- Joined
- Oct 18, 2015
Banquet style meals aren’t served like “normal” restaurants. They do start plating ahead, often in predicted amounts. Serving 200,300 or 500 meals in a short time means planning. I worked a banquet for 600. Servers went out to take orders, the kitchen was plating already. The chef predicted 50% chicken, 30% beef, 15% fish, 5% veg. About 500 plated in this ratio. When the servers returned, numbers were tallied for the exact count and the last 100plates were completed to meet the exact orders
This is also why many weddings ask entree choice as the RSVP. Serving that many, at roughly the same time, is not done ad hoc.